NYC Seriously Soupy’s Salmon Butternut Squash Corn Chowder Recipe

Salmon Corn Chowder

The soup team would like to welcome our newest Souper, Serena Norr to the team. Her recipes faring from NYC are a welcome addition to our family!

Salmon Butternut Squash Corn Chowder

Meal type Butternut Squash, Corn, Dill, Salmon
Season Fall, Spring, Winter


  • 4 cups of water

  • 1 butternut squash, peeled and cut up into squares

  • 1 fillet of salmon, cut up 

  • 1 large carrot, cut up

  • 1/4 cup of heavy cream
  • 1/2 red onion, chopped up

  • 3 ears of corn
  • Bunch of fresh dill

  • 2-3 sprigs of scallions, cut up

  • pinch of salt and pepper, to taste


1 Pour water into a medium-size soup pot and start boiling on a low flame.
2 Chop up the onions, butternut squash, carrots, corn, along with the scallions and dill and add them to the pot.
3 Cover and let cook on a low flame for 30 minutes.
4 Taste and add salt and pepper.
5 Cut up the salmon and add it to the soup, along with the cream. Let cook for another 20 minutes, taste again and enjoy!

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